Colorful Mexican corn salad with fresh vegetables and dressing

Mexican Corn Salad

ByCasey Monroe

Why Make This Recipe

Mexican Corn Salad is a delightful dish that combines the sweetness of corn with fresh herbs and zesty flavors. It’s perfect for summer barbecues, potlucks, or even as a side for a cozy dinner. This salad is not only tasty but also easy to prepare. It brings together a variety of textures and flavors that will please any crowd!

How to Make Mexican Corn Salad

Ingredients:

  • 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
  • 2 tbsp / 30g butter
  • 2 garlic cloves, minced
  • 1/2 tsp each salt and pepper
  • 1/4 cup mayonnaise (can cut down to 2 tbsp)
  • 1/4 cup sour cream (or yogurt)
  • 1/2 cup parmesan cheese, finely grated (Note 1)
  • 1 tbsp Jalapeno, deseeded and finely chopped (optional)
  • 1 cup coriander / cilantro leaves, roughly chopped
  • 1 cup green onion, finely sliced (~2 stems)
  • 1/2 red onion, finely chopped
  • 2 – 3 tbsp lime juice, fresh (plus more to taste)
  • 60g / 2 oz Cotija or Feta, crumbled (optional) (Note 2)
  • Jalapeno slices, coriander/cilantro leaves, lime wedges (optional)

Directions:

  1. Cut off kernels: Start by cutting the corn off the cob. If you’re using frozen corn, make sure not to thaw it.
  2. Brown corn: In a large skillet, melt the butter over high heat. Add minced garlic and cook for about 10 seconds, stirring frequently. Add the corn and cook for 5 minutes, stirring occasionally. You want some golden brown bits on the corn to enhance the flavor.
  3. Season corn: Halfway through cooking, season the corn with salt and pepper.
  4. Toss with dressing: Once the corn is done, transfer it to a large bowl. Mix in mayonnaise, sour cream, lime juice, and parmesan cheese. Toss everything well so the heat from the corn melts the dressing. Add coriander/cilantro, red onion, green onion, and jalapeno. Toss again.
  5. Serve: Transfer the salad to a serving bowl. Crumble cotija or feta cheese on top and add any garnishes like jalapeno slices or lime wedges. It can be served warm or at room temperature.

How to Serve Mexican Corn Salad

Mexican Corn Salad can be served as a side dish with grilled meats, tacos, or even alongside burgers. It’s also great as a light snack on its own. For a fresh twist, consider adding extra lime juice when serving.

How to Store Mexican Corn Salad

You can store any leftovers in an airtight container in the fridge for up to 2 days. However, the salad is best enjoyed fresh. If you plan to keep it, you might want to add the dressing separately to maintain its freshness.

Tips to Make Mexican Corn Salad

  • For a healthier version, reduce the amount of mayonnaise and sour cream.
  • If you like more spice, keep the seeds in the jalapeno or add a pinch of cayenne pepper.
  • Use fresh corn when in season for the best flavor.

Variation

You can add diced avocado for a creamier texture or substitute the cheese with a dairy-free option if needed. Black beans or diced tomatoes also make a great addition for extra flavor and nutrition.

FAQs

1. Can I use canned corn instead of fresh?
Yes, you can use canned corn. Just make sure to drain and rinse it well before using.

2. Is it ok to make this salad ahead of time?
While you can prepare the salad a few hours in advance, it’s best to add the dressing just before serving to keep everything fresh.

3. Can I omit the mayonnaise?
Absolutely! You can either reduce the amount or omit it completely and add more sour cream or yogurt for creaminess.